We caught up with our resident chefs, Dylan and Ben, who shared their tips for preparing meat. This is one for the carnivores among us!
- Let your meat rest for half the amount of time that it was cooked for. If you cooked your beef fillet for 6 minutes, allow it to rest for 3 minutes before cutting. This seals in all the juices.
- When cooking with meats that are either braised or roasted, make sure that you have sufficient fat (like butter or bacon), to ensure optimal flavour and tenderness.
- Soaking your meat overnight in buttermilk will make it softer, as well as enhancing flavour. For even more flavour, add garlic and thyme to the buttermilk marinade.
- Rolling your venison loin in cling film will ensure that it keeps a nice even shape.
- Want crunchy pork crackling? Before cooking, remove the skin off the pork and with a sharp knife, lightly score it. Rub coarse salt into it, and allow it to stand overnight. The following day, the skin will be ready to place in a tray and cook in a hot oven. This should give you a nice light and crispy crackling.